When my husband is working through dinner, the kids and I often have breakfast for dinner. Yum! It feels like a treat to the kids and it’s often less work for me. We had this frittata a few days ago and I was reminded that they are easy to make but far more appealing than a plate of scrambled eggs. Don’t get me wrong – I love scrambled eggs but the kids don’t always. Slice up a frittata however and they are all in. I could have made two of these the other night and there wouldn’t have been a crumb leftover.
This time of year some fresh sliced melon made the perfect side dish. In the winter a fruit salad or green, leafy salad would be nice on the side.
Ham & Veggie Frittata
- 1 TB cooking oil
- 1 small zucchini, sliced into thin half-moons
- 1/2 large red onion, diced
- 8 oz of diced ham
- 8 eggs
- A splash of milk
- 1/2 cup of feta cheese
- In a large pan with a lid, saute the zucchini and red onion in cooking oil over medium-high heat for about 5 minutes, until they start to get soft. Toss in the ham and stir around for another minute or two.
- In a medium size bowl, scramble your eggs with a splash of milk. Pour over the top of the veggies & ham, add half the feta cheese, and stir to make sure everything is even spread out in the pan. Cover & reduce heat to medium. Cook for 6-8 minutes until the middle of the eggs are just set but still moist.
- While the eggs are cooking, preheat your broiler on low. When the eggs are ready, uncover, add remaining cheese and place under the broiler for 3-4 minutes until cheese is lightly browned.
Note about your pan: If your pan isn’t oven-safe (or if you don’t know), wrap the handles in foil before you put it in the oven.
Note about the frittata: This is one of those “use what you have” recipes. Maybe you have asparagus, green onions and shredded pepper jack in your fridge. Any 2-4 ingredients plus cheese that sound good together, work well in a frittata. Enjoy!